N. Bedford 'Corner' Taps 800 Trees for Maple Syrup

Dark Hollow Sugar Camp, a maple syrup business located in Jack’s Corner in Northern Bedford County, has benefited from the colder temperatures in February, which has allowed them to produce more of the sweet substance than in previous years with more mild winters.

Owner Tyler Hrivnak, said the sap in the sugar maple trees they use on his property and in the surrounding woods, was running pretty well because of the conditions.

He uses the sap that is tapped from about 800 trees.

The sap collected from these trees using either the vacuum or bucket method is boiled down to make syrup.

“With a vacuum, each one of the trees gives 20 to 25 gallons of sap per year,” Hrivnak said.

He said the vacuum doubles the sap production rather than just using the more traditional buckets which collect only about 15 to 20 gallons a year.

It takes about 50 gallons of sap to make one gallon of syrup, Hrivnak said.

His goal for the year was to make 200 gallons of syrup and was almost at 250 gallons at the time of the interview.

“Next year, I want to double that and make 500,” Hrivnak said.

He described the desire to have more trees and make more syrup every year as an addiction.

Hrivnak said the season for maple syrup in the area begins in February and can go until about mid March.

“I make most of my syrup in the month of February,” he said.

He also collects antique maple equipment and cans which adorn the wall of the sugar house.

Hrivnak said everything is all weather dependent.

“You need freezing nights, and warm days for the sap to run,” he said.

The ideal conditions for making syrup are to have temperatures in the 20s at night and the 40-50s range throughout the day, Hrivnak said.

At the time of the interview, he said the recent weather patterns were okay for syrup production.

“It’s been a steady season, but we haven’t gotten flooded with sap,” Hrivnak said.

He said this is because it was staying cold for long periods of time during the day, and not warming up quick enough.

“I’m not complaining — I’d rather have the cold than the warm,” he said.

Hrivnak said when the weather starts getting into the 60s, it tends to be too warm.

Once the syrup is made, it is bottled and sold either on site or to other businesses.

Some stores that carry Dark Hollow Sugar Camp maple syrup are Mike’s Place in Clearville, Little Town Pantry in Everett, and there are a few restaurants in Altoona that use it as well.

Hrivank said he gets a lot of compliments on the maple syrup he makes.

He tries not to make a bunch of real dark syrup with a strong maple flavor, and instead goes for lighter to medium varieties.

“You always make dark syrup at some point when the weather gets warm — it is caused by bacteria in the sap,” Hrivank said.

The warmer the weather gets, the more bacteria is present in the sap and the darker the syrup gets.

Hrivank first started making maple syrup in 2011 with his friends who began by tapping four trees.

Then the following year, he began doing it on his own and tapped about 25 trees.

“I used a little outside fireplace with a little pan to make the syrup,” Hrivank said.

From that point, his business and level of production began to grow more every year.

“I hope to be pushing 1,500 taps next year, and get a bigger reverse osmosis machine,” he said.

The reverse osmosis helps with taking even more water out of the sap before it is boiled.

Hrivank also works full-time in addition to his maple syrup business.

In some ways, it could be seen as a side hustle, but it is more of a second full-time job.

“It takes a lot of dedication and a lot of hours – it is something you have to love to do,” he said.

Hrivank said what he likes about making maple syrup is how simple it is and the technology now available which makes it even easier.

His main source of help with making syrup is Bob Reffner.

“He taps trees in Salemville and hauls the sap to here — he does most of the bottling and filtering while I do the boiling,” Hrivank said. “It’s definitely not a one person job.”

Hrivank said they plan to expand next year to include some woods in the Everett area.

Maple syrup can be used in place of white sugar in baking, and used as a sweetener in coffee.

“It has a lot of health benefits — it is a natural food and does not drive up the blood sugar like refined sugar does,” Hrivank said.

He travels to Vermont several times a year, which is known for their maple syrup.

“They are the number-one producer in the U.S.,” Hrivank said.

He said Pennsylvania is either the eight or ninth in maple syrup production.

There is no difference between maple syrup from Vermont and Pennsylvania, but Vermont has their own flavor, Hrivank said.

“I think it is due to different soils and minerals, I think Vermont has a distinctive flavor,” he said.

Hrivank said in Vermont they get better seasons, because it stays colder and has more consistent winters.

“It is getting harder to make syrup there too, it is getting more difficult everywhere and we have to continue to adapt,” he said.

Hrivank said the more mild winters the area has had over the last few years, affected them.

“It basically cuts the season in half,” he said.

Last year’s goal was 300 gallons of syrup and they were only able to make 180.

“This season is much better than the last two years,” Hrivank said.

He is hoping to be able to continue to make syrup until mid March, but will see what mother nature has planned.